As you may know, we have grown our own pumpkin patch which leaves us with a LOT of pumpkins every year. We make the most of our pumpkins and use them as decoration as well as food! There are so many delicious ways to prepare pumpkin, but this pumpkin recipe is one of our very favorites. Keep reading to find out how to make pumpkin pancakes!

Batter Bowl | Egg Crate | Chairs | Cutting Board | Mixing Bowls | Table | Measuring Cups

What can I do with pumpkin?

Pumpkins are probably the most diverse squash that I know of. Pumpkins are the universal symbol of Halloween, one of the staples of Fall, and a traditional flavor for Thanksgiving. What’s not to love?

We typically use pumpkins all around our house during the fall season. We have some decorative bowls filled with mini pumpkins and various-sized pumpkins framing the front door. We also place them around the tables, side tables, and countertops as cute little fall embellishments. I love the look of pumpkins and don’t get me started on the smell. You can give your home that cozy pumpkin scent with a simmer pot or by making fresh pumpkin potpourri!

If you love the smell then you may also love the taste and if so, you’re in luck. I have yet to try a pumpkin recipe that I don’t like and there are so many to choose from! The most famous pumpkin recipe is probably pumpkin pie, at least it is in my house! Aside from pumpkin pie, we love making these delicious pumpkin pancakes for breakfast on cool Fall mornings. This sweet pumpkin recipe is also a great way to get your house smelling like pumpkin spice, and we’ll share the full recipe below.

How do you prepare pumpkins to eat?

If you have a fresh pumpkin that you are looking to turn into something yummy, it’s really not that hard to do! The first thing you want to pay attention to is that you have the right kind of pumpkin for cooking. The pumpkins that we use for decoration are not the same that we would include in a pumpkin recipe. To make sure your pumpkin pancakes are the perfect pumpkin flavor, you will want to use pie pumpkins.

These pumpkins are smaller and more dense than the pumpkins that you would carve. However, the funny thing is that the beginning of the process is slightly similar. Instead of cutting a hole in the top, you will cut the pumpkin in half and then remove the pulp from the inside by scraping it off. You can keep the seeds for later – those are an amazing treat! Once the inside of the pumpkin halves have been scraped clean, you will slice them and bake them until soft. I always use this cutting board for pumpkins, it has so much room! Once the pumpkin is soft, you puree it into a smooth batter and you’re ready to make your pumpkin recipe!

If you save the insides with the seeds, you will not be disappointed. I guess this can also be considered its own pumpkin recipe! Once you rinse the seeds free of any pulp that may be on them, you are free to season them any way you please. Some choose sweet, and some choose savory, but pumpkin seeds are such a great snack to have around the house! You can choose to roast them or toast them, as long as you don’t burn them, they normally come out really good.

Pumpkin Pancake Recipe

Our all-time favorite pumpkin recipe is these pumpkin pancakes. It’s important to mention that by the time I am waking up in the morning to make these pancakes, I have already prepared the pumpkin for cooking. This recipe also calls for eggs, which I love keeping in this adorable ceramic egg crate. It really makes for easy countertop baking!

The coconut in this pumpkin recipe gives it the perfect blend of flavors, its truly such a unique and delicious recipe. I make a special homemade coconut whipped topping, and I am drooling just thinking about it. If you’ve read this far, I’m sure you’re drooling as well!

Here is my famous pumpkin pancake recipe, I hope you enjoy!

Ingredients

Pumpkin Pancakes:

• 1 3/4 cup all purpose flour
• 4 tsp pumpkin pie spice
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup olive oil
• 2 eggs
• 1 1/4 cup buttermilk
• 1/4 cup coconut sugar
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie extract

Cinnamon Pecan Syrup:

• 1 cup chopped pecans
• 1 cup maple syrup
• 3 tspoon cinnamon

Pancakes:

• Whisk together wet pancake ingredients and sugar until well combined and smooth. Add in baking powder and baking soda until evenly incorporated.
• Whisk in flour and pumpkin pie spice. Let the batter stand for about 20 minutes. Heat up cast iron pan (link above)
• Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center. The bubble test

Cinnamon Pecan Syrup:

• Preheat a small sauce pot over medium heat.
• Add pecans and toast them for just a couple of minutes, stirring often.
• Add maple syrup and cinnamon.
• Bring to simmer and simmer for about a minute.
• Enjoy on pancakes!

I also added in homemade coconut whip topping